Tex-Mex turkey steaks with sweetcorn salad
Calorie controlled cooking spray
Turkey Breast, Skinless, raw
⅛ teaspoons, level
Sweetcorn, frozen, boiled
Chilli, Green or Red
Peppers, All Types
1 medium, jalapeno
Lime Juice, Fresh
- Make the sweetcorn salad. Cook the sweetcorn in a pan of boiling water for 4-5 minutes until tender, then drain and transfer to a serving bowl. Let cool, then add the remaining salad ingredients to the bowl, season to taste and toss to combine. Set aside.
- Mist a large nonstick griddle pan with cooking spray and set over a medium-high heat. Season the turkey breast steaks, then sprinkle over the cayenne pepper. Griddle the turkey steaks for 3 minutes on each side, until cooked through and golden.
- Serve the turkey with the sweetcorn salad and lime wedges for squeezing over.